Beer introduction

Beer production Beer production can be broadly divided into three main processes: malting, brewing and bottling. The typical characteristics of beer are manifested in various aspects. In terms of color, it is roughly divided into three kinds: light color, thick color and black color. No matter how dark or light the color is, it should be bright, transparent and turbid; the foam formed when injected into the glass should be white, delicate, long-lasting and hang in the glass; it has unique hop aroma and bitterness, which is more obvious in light-colored beer, and the body of the beer is refreshing but not light, soft and palatable, and the bitterness in thick-colored beer is lighter, and it has a strong malt aroma, and the body of the beer is more mellow and thicker; it contains saturated dissolved CO2, which is conducive to the foaminess of beer, and it can help to make the beer more refreshing. It contains saturated dissolved CO2, which is conducive to the effervescence of beer and gives it a pleasant and stimulating sensation after drinking; it should maintain its polished transparency for a long time, and there should be no obvious suspended matter within the prescribed shelf life. The quality standard of beer varies from country to country, and the quality standard of beer in China is as follows: National standard of the People's Republic of China (11 degree and 12 degree superior light beer, GB 4927-2001) applies to the beer made by yeast fermentation with malt as the main raw material and with hops, containing CO2, sparkling and low alcohol content of superior light beer.　Sensory index: It shall conform to the provisions of Table 3 Sensory index of beer.　Physical and chemical indexes: It should comply with the provisions of Table 4 Physical and chemical indexes of beer.　Shelf life: Beer of 11 degrees or 12 degrees shall have a shelf life of more than 120 days. Quality Problems of Beer: There are mainly the following three problems.　Non-biological stability: the possibility of producing turbidity and sedimentation not due to microbial contamination. Beer is a kind of colloidal solution that is not stubbornly stable, and is prone to turbidity and precipitation during the preservation process. The most common abiotic turbidity of beer is the so-called protein turbidity.　Abnormal flavor: Due to the problems of raw materials, production process, yeast, and microbial management in the production process, the flavor of beer can be abnormal. The main manifestations are: the taste is coarse and astringent, the bitterness is not correct, there is oxidized flavor, double acetyl flavor, yeast flavor or starch flavor.　Spraying phenomenon: Beer after the opening of the lid of the abnormal foam phenomenon. In serious cases, the beer will be lost half of the bottle, the main reason is that the raw material, barley, is infected with molds during the harvest. Drinking beer Beer is now the world's largest sales of low-alcohol beverages, there are many varieties, generally according to the production method, product concentration, the color of the beer, the object of consumption of beer, beer containers, beer fermentation used in the type of yeast to points.　Beer can be divided into: 1 Pale beer Pale beer has a chromaticity of 5 ￣ 14 EBC units, such as High-concentration pale beers, which are beers with an original wort concentration of 13% (m/m) or more; Medium-concentration pale beers, which are beers with an original wort concentration of 10 ￣ 13% (m/m); Low-concentration pale beers, which are beers with an original wort concentration of 10% (m/m) or less; Dry beers (highly fermented beers), which are beers with a degree of fermentation of 72% or more; Dry beers (highly fermentable beers), which are beers with a degree of fermentation of 72% or more. Dry beer (high-fermentation beer), light beer with an actual fermentation of 72% or more; Low-alcohol beer, beer with an alcohol content of 2% (m/m) [or 2.5% (v/v)] or less.　2 Strong beer Strong beer with a color of 15 to 40 EBC units, e.g.: high strength strong beer, strong beer with a wort concentration of 13% (m/m) or more; low strength strong beer, strong beer with a wort concentration of 13% (m/m) or less; strong dry beer (high fermentation beer), strong beer with an actual fermentation of 72% or more.　3 Stout Stout with a color of more than 40 EBC units.　4 other beers, in the raw and auxiliary materials or production process, there are some changes, become a unique flavor of the beer. For example: Pure Draft Beer: This is a beer that can achieve a certain degree of biological stability without heat treatment and sterilization in the production process.　All-malt beer: all malt as raw materials (or part of the barley instead), using leaching or boiling method of saccharification brewing beer.　Wheat beer: wheat malt as the main raw material (accounting for more than 40% of the total raw materials), using the top fermentation method or the bottom fermentation method of beer.　Turbid beer: This beer has a certain amount of live yeast in the finished product, and the turbidity is 2.0~5.0 EBC turbidity unit of beer.　According to the production method, beer can be divided into fresh beer and cooked beer. Fresh beer is the beer after packaging, not after low temperature sterilization (also known as pasteurization) and sales of beer, this kind of beer is generally sold on the spot, the preservation time should not be too long, in the low temperature is generally a week. Cooked beer, is the beer after packaging, after low-temperature sterilization of beer, preservation time is longer, up to about three months.　According to the packaging container of beer, it can be divided into bottled beer, keg beer and canned beer. Bottled beer is available in 350 ml and 640 ml; canned beer is available in 330 ml size.　Beer can be categorized into ordinary beer, non-alcoholic (or low alcohol) beer, non-sugar or low-sugar beer, sour beer, etc. according to the target consumers. Non-alcoholic or low-alcohol beer is suitable for drivers or people who do not drink alcohol. Sugar-free or low-sugar beers are suitable for people with diabetes. Famous series of Pale Ale (St. Ambroise). Scotch Ale THOMAS HARDY'S ALE English Brown Ale Wheat Beer Wheat beer - wheat malt as the main raw material (accounting for more than 40% of the total raw materials), the use of the upper fermentation method or the lower fermentation method of brewing beer.　"Wheat beer is a very distinctive and attractive product in the style and type of beer, mainly produced in southern Germany, Austria and Belgium, using the "Top Fermentation" method, with barley malt and 50% of the raw materials. Top Fermentation is used, with barley malt and more than 50% wheat malt, hops, yeast and water. The German word for "wheat beer" is Weizenbier, which means "wheat beer" in English, hence the Chinese term "wheat beer". The term originates from the region of Schwaben (Swabia in English) in southwestern Germany, where "wheat beer" is also known by another name, "white beer", which is derived from the German word Weissbier, or White Beer in English. The best known representative of white beer is the Berliner Weissbier from the Berlin region. In addition to the general terms Weizenbier and Weissbier, "wheat beer", which is not "filtered" and has visible yeast deposits, is usually labeled as This type of wheat beer is usually labeled as "mit Hefe", which means "with yeast". This type of wheat beer is also labeled as Hefe-Weizen or Hefe-Weiss. Germany is undoubtedly still the home of wheat beer, and produces not only a wide variety of wheat beers, but also a wide variety of manufacturing methods, with Pale Hefe-Weizen being the most popular. Bavarian wheat beers have four ****common characteristics: (1) they use wheat malt as the main ingredient; (2) they have more carbonation than the Lager series of beers from the U.S. and the rest of Germany; (3) they have a hoppy bitterness; and (4) they have a distinctive fruity flavor. Types and Kinds of Wheat Beer 1. Pale Hefe-Weizen: Characterized by a light orange color, it has a carbonated (Phenol) and vinegar ester (Ester Fruity) flavor and aroma, and it is especially revered in the Bavarian region.　2. Dunkel Weizen: black wheat beer, much like Pale Hefe-Weizen, with black wort, fruity flavor and low alcohol concentration.　3. Weizen-Bock: belongs to the higher gravity of wheat beer, alcohol content of 7% to 8% between the deeper color than Pale Hefe-Weizen, with a strong wheat and hops flavor.　4. Kristall Weizen: After filtering, it shows a clear color, is a kind of light wheat beer, outside of Germany, Austria produces "small white flower" (Edelweiss) wheat beer is the most well-known. 5.　Leichtes Weizen: belongs to the calorie and alcohol are lower, the taste is lighter wheat beer, bitter taste is not strong, the overall feeling is light and refreshing taste. 6.　6. Berliner Weissbier: to the German capital Berlin as the center of the production of wheat beer, are hung on this name, a slight lactic fermentation, a little sour, alcohol between 2.5% and 3.8%, in the low temperature can be stored for a long time. Wheat Beer Drinking Essentials 1. Bottles of Weizen are carbonated at a high pressure, so be careful of the foam when pouring. The glass used must be very clean. Refrigerate Weizen between 8℃ and 10℃ before serving so that the flavor can be fully developed.　2. Hefe-Weizen has sedimentary yeast, so pour out 2/3 of the wine first and shake it slightly before pouring it all into the glass.　3. When drinking Weizen, do not finish it in one gulp, as this is a unique custom and cultural expression of drinking Weizen. When you drink it, touch the bottom of the glass to let the yeast float, put it back on the table, and take a sip to let your taste buds fully experience the unique flavor of Weizen.　4. Weizen goes well with all kinds of cuisine, especially as an aperitif. Dark Beer English name: Dark Beer Dark beer, also known as dark beer, the liquor is generally coffee or dark brown, the original wort concentration of 12 to 20 degrees, the alcohol content of 3.5% or more, the liquor highlights the malt flavor and malt aroma, the taste is more mellow, slightly sweet, the bitterness of the hops is not obvious. The beer is brewed by using burnt malt and rye malt as raw materials, with a small amount of hops and a long period of intense saccharification. Stout is rich in nutrients, containing not only a certain amount of low molecular sugar and amino acids, but also vitamin C, vitamin H and vitamin G. The amino acid content is higher than that of other beers. Its amino acid content is 3 to 4 times higher than that of other beers, and it has a high calorific value. The calorific value of 100 ml of stout is about 100 kcal. Therefore, people call it a good crystal of beverage and enjoy the reputation of "black milk". It originated in Germany and is most famous in Munich.　Kulmbach, for example, is a dark-colored storage beer, usually made with roasted malts, such as burnt malt and rye malt, to obtain a darker color. Malty and burnt flavors are prominent. Stouts vary in color and type. They can be categorized into draft and matured beers according to the method of production. Draft beer is beer that is not sterilized by traditional high temperatures, and this type of beer is usually sold on the spot and should not be kept for too long. Therefore, many draft beers on the market are kegged. Cooked beer is beer that has been sterilized and kept for a longer period of time. With the gradual maturation of beer brewing technology, beer producers in Japan, the United States and some European countries are utilizing advanced aseptic filling and low-temperature membrane filtration cold sterilization technology to replace the traditional filling and heating sterilization process for the production of draft beer, which allows for the introduction of bottled draft beer with a longer shelf life. This summer, several major beer brands have launched bottled draft beer, such as "Suntory" launched a pure draft beer shelf life of up to 6 months, can be opened with drinking, for consumers who like to drink draft beer to provide convenience. It can be said that bottled draft beer provides a more effective and safer way of preserving freshness, and at the same time brings a new concept of drinking draft beer. Compared with traditional beer, draft beer has a more pure and refreshing taste, with a clear and translucent golden color and white and delicate foam, which makes people feel the quality of freshness drop by drop. Draught Beer Draught beer is also known as "draft beer". Beers that are not pasteurized are called fresh beers. Because some of the nutritious yeast is preserved in the beer, it has a delicious flavor. However, it is not stable and cannot be stored for a long time, and its freshness period is only about one day at room temperature, while it can be stored for about three days at low temperature. Its products are sold locally, most of the barrels of fresh beer has the advantages of crisp and delicious, foreign countries use "instant sterilization" method or "sterile membrane filtration process", instead of using pasteurization, so that the beer is not easy to deteriorate, and better retain the advantages of fresh beer. Because most of this beer is retailed in wide-mouth bottles (Jar) as a unit of measurement, it is called "Root Beer" according to the pronunciation of the English word jar. As a result of technological development, there are now bottled draft beers. With the development of the world's beer industry, now the "root beer'', after instant sterilization, directly into the stainless steel special barrels, to take the refrigerated transportation, storage, sale with a special oxygenated refrigeration draft beer machine sales. Through this equipment, the low temperature can be preserved for a month of time, its taste is delicious, nutritional value is higher than bottled beer, is currently the most popular international beer.　　Root beer is also a foreign name, from the English "Draught Beer" in the phonetic translation. Its full name should be "heavily carbonated fresh beer". Draught Beer is a strange flower in the beer kingdom, which is different from the bottled and bottled cooked beer after high temperature sterilization, and also different from the bulk beer without sterilization, but a kind of pure natural, no coloring, no preservatives, no sugar, no flavoring of high quality wine is extremely rich in nutrients. Beer is known as the "original juice of beer" is the best quality of sake from the production line directly into the fully enclosed stainless steel barrels, drinking with a beer machine filled with carbon dioxide, and beer machine to control the wine at 3 ~ 8 ℃, drinking from the beer machine directly into the beer glass, avoiding the contact between beer and air, so that the beer is fresher, It is more pure and thicker, with richer foam, which makes the beer more refreshing to drink and has a long aftertaste.　Ice beer is neither frozen beer nor beer with ice, it is named after the characteristics of the production process of this kind of beer. Ice beer is brewed on the principle that the beer is left at freezing temperatures to create cold turbidity (ice crystals, proteins, etc.), which is then filtered out to produce a clear beer. While beer has an alcohol content of 3-4%, cold beer has an alcohol content of 5.6% or more, with highs of up to 10%. Ice beer is particularly clear in color and has a soft, mellow, crisp taste, making it especially suitable for young people.　Dry beer, this kind of wine originated from wine, ordinary beer has a certain amount of sugar residue, dry beer using special yeast to make sugar to continue fermentation, the sugar down to a certain concentration. It is suitable for fat people to drink.　　There are many ways to categorize beer.　1. According to the original wort concentration classification (1) low concentration of beer (Small Beer) original wort concentration of 2.5% to 9.0%, alcohol content of 0.8% - 2.5% between the low concentration of beer. Children's beer, alcohol-free beer are of this type.　(2) Medium concentration beer (light beer) Raw wort concentration of 11% - l4%, alcohol content of 3.2% - 4.2% between the medium concentration of beer. This type of beer has the largest production and is the most popular among consumers. Pale beer mostly belongs to this type.　(3) High concentration of beer (Strong Beer) concentration of raw wort between 14% - 20%, alcohol content of 4.2% - 5.5%, a few alcohol content of up to 7.5%, this beer are high concentration of beer. Black beer belongs to this type. This beer production cycle is long, containing more solids, stability, suitable for storage or marketing.　2. According to the beer color classification of light-colored beer ---- chromaticity between 5-14EBC. Pale beer is one of the largest beer production. Light-colored beer is divided into light yellow beer, golden beer. Pale yellow beer has a light and refreshing flavor with a prominent hop aroma. Blonde beers have a crisp and mellow flavor with a prominent hop aroma.　Strong-colored beer ---- has a reddish-brown or reddish-brown color, with a color scale between 14-40 EBC. Strong-colored beers have a prominent malt aroma, mellow flavor, and clear hop bitterness.　Black beers ---- are dark reddish brown or even blackish brown in color, with lower yields. Black beer has a prominent malt aroma, strong taste, fine foam, and a large difference in bitterness according to the type of product.　3. According to the sterilization method classification cooked beer ---- after pasteurization of beer. It can be stored for a longer period of time, but the taste and fresh beer cannot be compared. The general shelf life is about 120 days, and the good ones can be longer, and can be used for out-of-town sales.　Pure draft beer: adopts a special brewing process, strictly controls microbial indicators, uses three-stage filtration including 0.45 micron microporous filtration, and does not undergo heat sterilization, with a slightly better taste than matured beer, and a shelf life similar to matured beer.　Fresh beer ---- Beer without pasteurization. This kind of beer is original, fresh and delicious, more nutritious, short shelf life is its shortcomings, so it is generally embodied in the form of root beer.　5. According to the nature of the beer yeast is categorized Above fermented beer ---- uses above yeast. During fermentation, the yeast floats to the top of the fermentation surface in spite of CO2, and the fermentation temperature is 15-20°C. The aroma of the beer is outstanding.　Bottom fermentation beer ---- uses bottom yeast. After fermentation, the yeast coalesces and settles to the bottom of the fermentation vessel, and the fermentation temperature is 5-10°C. The beer has a soft aroma. Most of the countries in the world use bottom-fermented beer.　Root beer is beer that has been filtered through a microporous membrane. Ordinary beer is beer that has been sterilized at a high temperature. Reasons for the high price of root beer The price of root beer is 3-5 times higher than that of the same amount of cooked beer, and the reasons for this are as follows: Firstly, because it is fresh beer, which maintains the good taste and nutrition of the beer; secondly, the aseptic conditions of the production process are strict, and there is a big investment in the equipment, which has to be membrane filtered or porous filtered before filling, to remove all microorganisms, and the kegs and production environment have to be strictly aseptic; and secondly, the production process is strictly aseptic and the environment has to be strictly aseptic. Third, the sales method is unique, to pass through the fresh beer sales machine for cooling and replenishment of carbon dioxide, and the use of carbon dioxide pressure to send the beer, to avoid the beer contact with the air and oxidized flavor; Fourth, because the shelf life of barrel fresh beer is not long, the distributor bears a certain amount of risk, if it can't be sold in a timely manner, it will result in a great deal of economic loss; Fifth, it is the commercial aspect of the Fifthly, it is a commercial factor, as root beer is a new type of commodity, in order to maintain its own value, but also for its long-term survival, the price of root beer was raised as soon as it was introduced.　Finally, for psychological reasons, hotels and restaurants have launched this product to cater to the mentality of some fashionable consumers, i.e., Zhou Yu beat Huang Gai, a willingness to fight and a willingness to suffer. No matter what the reason is, the unique flavor of the beer always makes the consumers to be attracted to it and drink it as soon as possible. Difference between Root Beer and Cooked Beer Root beer is a draft beer, but it is different from ordinary fresh beer. Root beer is made by using specialized processing equipment and special techniques to remove bacteria in order to achieve the bio-stability of the beer. During transportation, it must be transported in refrigerated trucks, and during sales, root beer is usually stored in stainless steel kegs, back-pressurized with carbon dioxide, and then sold through refrigeration vending machines. The beer sold on the market today for a few dollars a root beer is actually ordinary fresh beer, i.e. fresh beer that is not pasteurized. This fresh beer on the market is usually stored in plastic preservation barrels and stainless steel barrels, the use of barrels itself to achieve the insulation function of freshness and appropriate temperature. Nowadays, the so-called root beer sold in restaurants is mostly ordinary fresh beer in stainless steel kegs. This stainless steel kegs due to double insulation, so the taste of the beer is both cool and tasty, the price is cheap, very popular with the general public. So people mistake ordinary fresh beer for root beer. Beer can be categorized into draft beer and matured beer according to the production method. Draft beer refers to beer that is not sterilized at the traditional high temperature, and this kind of beer is usually sold on the spot and should not be kept for too long. Therefore, many draft beers on the market are kegged. Cooked beer is beer that has been sterilized and kept for a longer period of time. The fresh yeast in draft beer can promote the decomposition of gastric juices, increase appetite, enhance digestion, and easily make people fat, so thin people should drink draft beer. Cooked beer is pasteurized to kill the fresh yeast, so fat people should drink cooked beer. It is a good choice for fat people.